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A gluten-free Crumbl sugar cookie with pink frosting broken in half leaning on another cookie.

Gluten-free Copycat Crumbl Sugar Cookies with Pink Buttercream

Sara Vaughn
These gluten-free copycat Crumbl sugar cookies are giant gluten-free sugar cookies topped with a creamy swirl of pink buttercream frosting.
5 from 9 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 8 Cookies


Sugar Cookies

  • 1 Cup Butter At room temperature.
  • ½ Cup Sugar
  • ½ Cup Powdered Sugar
  • 2 Large Eggs
  • ¾ Teaspoon Vanilla Extract
  • ¾ Teaspoon Almond Extract
  • 2 ¼ Cups 1:1 Gluten-free Flour 270 grams of flour. I use King Arthur 1:1 If you are using a different blend measure the flour by weight.
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt

Pink Buttercream Frosting

  • ½ Cup Butter At room temperature.
  • 2 ½ Cups Powdered Sugar
  • 1 Teaspoon Almond Extract Or vanilla extract.
  • 2-3 Tablespoons Heavy Cream Or milk.
  • 2-3 Drops Pink Food Coloring. You can use any desired color or leave it out if you prefer.


  • Preheat the oven to 350 degrees and prep a baking sheet with parchment paper.

For the sugar cookies.

  • Cream the butter, sugar, and powdered sugar, in a mixing bowl until the mixture is light and fluffy.
    1 Cup Butter, ½ Cup Sugar, ½ Cup Powdered Sugar
  • Add the eggs, vanilla extract, and almond extract to the sugar mixture.
    2 Large Eggs, ¾ Teaspoon Vanilla Extract, ¾ Teaspoon Almond Extract
  • Once the eggs are incorporated, add the 1:1 flour, baking soda, baking powder, and salt. The cookie dough should look like a thick cake batter, scoopable, and holds its shape.
    2 ¼ Cups 1:1 Gluten-free Flour, 1 Teaspoon Baking Powder, 1 Teaspoon Baking Soda, ½ Teaspoon Salt
  • Let the batter rest for about 10 minutes, this helps the gluten-free flour absorb fully.
  • Scoop about ¼ cup worth of cookie dough onto the parchment paper lined baking sheet. Be sure to leave space around the cookies. For a large baking sheet, I bake 6 cookies, and for a smaller baking sheet, I bake 2 cookies at a time.
  • Bake the cookies in the preheated overn for 12-13 minutes.
  • Remove the cookies from the oven and allow them to cool on the baking sheet for at least 10 minutes.

For the buttercream frosting.

  • Mix the butter, powdered sugar, and extract together.
    ½ Cup Butter, 2 ½ Cups Powdered Sugar, 1 Teaspoon Almond Extract
  • Add the cream or milk 1 tablespoon at a time, until the desired consistency is reached.
    2-3 Tablespoons Heavy Cream
  • Drop in the food color and mix to get the signature look of the Crumbl sugar cookies.
    2-3 Drops Pink Food Coloring.

Frost the sugar cookies.

  • Once the cookies have fully cooled, frost the cookies with the pink buttercream.
  • Store the cookies in an airtight container at room temperature or in the fridge to get the Crumbl chilled sugar cookie experience.


Tips and tricks.
  • Cream the butter and sugars fully. - You want to see the yellow color in the butter fade lighter and the mixture to be light and fluffy. It should look like it expanded in size a little bit.
  • Use a lighter blend 1:1 gluten-free flour. - For these gluten-free sugar cookies, I use King Arthur 1:1 blend. Substitute a different flour blend at your own risk as I have not tested these with a lot of different blends.
  • Do NOT overbake. - Overbaking these gluten-free sugar cookies will make them hard once they cool. If needed, I suggest erring on underbaking to ensure you do not overbake to get a soft and fluffy sugar cookie.
  • Almond extract is STRONG. - If you've never baked with almond extract, I suggest using half the amount and taste testing. If you love almonds, just follow the recipe. If you can't have almonds or don't want it, just substitute for more vanilla.
Keyword gluten free cookies, gluten-free crumbl cookies, gluten-free crumbl sugar cookies